The Kaimuki Daiquiri Is Endless Summer, Served in a Mason Jar

“Summer” is not your average bartender’s natural environment: the modern cocktail movement was born indoors, in climate-controlled bars, equipped with carefully designed lighting and top-of-the-line equipment. Great bartenders can all whip up a summery cocktail, but to really understand the essence of summer drinking, you need to live summer, and preferably live it year-round.

So, of course, we went to Hawaii. This Kaimuki Daiquiri (named after the neighborhood in Honolulu of chef Ed Kenney’s restaurant, the Town) just lightly tweaks the classic Cuban cocktail, adding celery bitters and sprigs of basil flowers to give it an herb-green aroma. If you can’t live in eternal summer, you might as well drink like it while you can.